@rehabifyshop1: If your knees ache terribly on rainy days, you might want to try this heated knee brace.#kneepain #fyp #care #stroke #walking

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Thursday 13 November 2025 10:47:25 GMT
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(Recipe👇) Healthy Crumbly Cookie Brookie This is an absolutely MACROLICIOUS cookie brookie! Macros (makes 10 servings / 2 giant brownies): 98 Cals, 13.5g Net Carbs, 1.5g Fat, 7g Protein Each brookie is around 300 calories! Ingredients for Cookie Batter: Wet: 42.5g (3 tbsp) Plain or Vanilla Nonfat Greek Yogurt 30mL (2 tbsp) Egg Whites 2.1mL (1/2 tsp) Vanilla Extract (optional) Dry: 15g (2 tbsp) All Purpose Flour 1/3 Scoop Vanilla Whey/Casein Protein Powder 7.5g (1 tbsp) Oat Flour 36g (3 tbsp) Granulated Sugar Substitute (I used Swerve) 2g (1/3 tsp) Baking Soda 1/2g (1/4 tsp) Salt Ingredients for Brownie Batter: Wet: 1 Medium Egg 85g (1/3 Cup) Plain, Vanilla, or Chocolate Nonfat Greek Yogurt 240mL (1 Cup) Almond Milk Dry: 120g (1 Cup) All Purpose Flour 96g (1/2 Cup) Granulated Sugar Substitute (I used Swerve) 1 Scoop Chocolate Protein Powder (@levelsprotein) 1 scoop micellar casein powder 30g (1/4 Cup + 2 tbsp) Cocoa Powder 3g (1/2 tsp) Baking Soda 2g (1/2 tsp) Baking Powder Ingredients for Mix-ins + Topping: 21g (1½ tbsp) Chocolate Chips Extra Chocolate Chips to Taste (optional) Directions: 1. Preheat oven to 350°F. 2. Mix the cookie wet ingredients in one bowl and the dry ingredients in another. 3. Combine until a thick cookie dough forms. 4. Mix the brownie wet ingredients in one bowl and the dry ingredients in another. 5. Combine until smooth (don't overmix). 6. Pour brownie batter into a sprayed loaf tin. 7. Add dollops of the cookie dough on top and sprinkle with chocolate chips. 8. Bake for 50–55 minutes, slightly underbaking for that ooey gooey texture. 9. Let cool, slice, and enjoy. #levelsprotein
(Recipe👇) Healthy Crumbly Cookie Brookie This is an absolutely MACROLICIOUS cookie brookie! Macros (makes 10 servings / 2 giant brownies): 98 Cals, 13.5g Net Carbs, 1.5g Fat, 7g Protein Each brookie is around 300 calories! Ingredients for Cookie Batter: Wet: 42.5g (3 tbsp) Plain or Vanilla Nonfat Greek Yogurt 30mL (2 tbsp) Egg Whites 2.1mL (1/2 tsp) Vanilla Extract (optional) Dry: 15g (2 tbsp) All Purpose Flour 1/3 Scoop Vanilla Whey/Casein Protein Powder 7.5g (1 tbsp) Oat Flour 36g (3 tbsp) Granulated Sugar Substitute (I used Swerve) 2g (1/3 tsp) Baking Soda 1/2g (1/4 tsp) Salt Ingredients for Brownie Batter: Wet: 1 Medium Egg 85g (1/3 Cup) Plain, Vanilla, or Chocolate Nonfat Greek Yogurt 240mL (1 Cup) Almond Milk Dry: 120g (1 Cup) All Purpose Flour 96g (1/2 Cup) Granulated Sugar Substitute (I used Swerve) 1 Scoop Chocolate Protein Powder (@levelsprotein) 1 scoop micellar casein powder 30g (1/4 Cup + 2 tbsp) Cocoa Powder 3g (1/2 tsp) Baking Soda 2g (1/2 tsp) Baking Powder Ingredients for Mix-ins + Topping: 21g (1½ tbsp) Chocolate Chips Extra Chocolate Chips to Taste (optional) Directions: 1. Preheat oven to 350°F. 2. Mix the cookie wet ingredients in one bowl and the dry ingredients in another. 3. Combine until a thick cookie dough forms. 4. Mix the brownie wet ingredients in one bowl and the dry ingredients in another. 5. Combine until smooth (don't overmix). 6. Pour brownie batter into a sprayed loaf tin. 7. Add dollops of the cookie dough on top and sprinkle with chocolate chips. 8. Bake for 50–55 minutes, slightly underbaking for that ooey gooey texture. 9. Let cool, slice, and enjoy. #levelsprotein

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